Cranberry Pistachio Cookies

By gilligan1963

Ingredients

• 1 (1 lb. 1.5 oz) pouch Betty Crocker Sugar Cookie Mix
• 1 box (4 serving size) pistachio instant pudding and pie filling mix
• 1/4 cup flour
• 1/2 cup butter, melted
• 2 eggs
• 1 cup dry roasted salted pistachio nuts, chopped
• 1/2 cup dried cranberries, chopped

Details

Servings 36
Adapted from joyfulscribblings.com

Preparation

Step 1

Preheat oven to 350 degrees.
In a large bowl stir cookie mix, pudding, and flour.
Add melted butter and eggs and stir until incorporated
Add pistachios and cranberries and mix well.
Drop by rounded spoonfuls onto a parchment lined cookie sheet and slightly flatten with fingertips.
Bake for 8-12 minutes. Do not over-bake them! If you bake them too long they won't be as green. The bottom should be lightly browned, but not the top. Let them sit on the baking sheet for 2 min. to cool.

Instructions